Making Easter Eggs and Split Pea, Lentil and Leek Stew

Today was a sister day with the baby sister. She’s 9 and is the pride and joy of our family. If you don’t believe me, just ask her – she’ll tell you she is! The older siblings have never really meant to spoil her… it just happens. We decorated eggs today. Lots and lots of eggs. In all different colors.

And of course, being her big sister, I never read the ratio of vinegar on the box and the dye on the eggs didn’t hold. They looked cool but it wasn’t my shining moment. (I felt I needed to make that confession.)

But once we figured out we could make cool stripes, it was all over anyway. Our eggs started receiving the stripe treatment.

                                 

Today’s stew didn’t turn out as pretty as the eggs but boy oh boy, did it sure taste good! (The leftovers might be even better as the spices have had some time to sit and well.. stew.) Cumin in just about anything makes my world go round. So do leeks. And lentil have been my main go-to for protein recently. They’re easier to digest than chicken or turkey and are the perfect legume on the anti-inflammation diet.

Enjoy!

Split Pea, Lentil and Leek Stew

  • ½ cup lentils, rinsed
  • ½ cup split peas, rinsed
  • 1 large carrot, diced
  • 1 ½ tbsp fresh ginger, peeled and grated
  • 3 large garlic cloves, minced
  • 1 large leek, sliced thin into rings
  • ½ onion, diced
  • 4 cups homemade chicken broth
  • ¼ cup wild rice, rinsed
  • 3 tbsp extra-virgin olive oil, separated
  • 1 tsp ground coriander
  • 1 tbsp ground cumin
  • 1 bay leaf
  • kosher salt to taste
  1. In a medium-sized dutch oven, saute the onion, ginger, garlic, carrot and leek in 2 tbsp of olive oil over medium heat. Saute until ingredients soften and everything is coated.
  2. Add spices and stir.
  3. Add split peas and lentils, stir until coated.
  4. Add chicken broth and wild rice.
  5. Increase to med-high heat and bring everything to a boil, stirring often to prevent burning.
  6. Turn down heat to med-low and simmer for 40 minutes covered, continuing to stir often.
  7. Salt to taste, serve warm with the remaining 1 tbsp olive oil drizzled on top.